Thread: Chicken Glaze
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Unread 02-03-2013, 03:21 PM   #3
thillin
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You really have to experiment with it. It depends on your rub and cooking style. Some people thin down commercial sauces. Some people mix sauces. Some people use differnet types of jelly.

My first IBCA comp I turned in with no glaze and finished 4th out of 60+ teams. But, I have glazed every comp since.

IBCA chicken needs to be juicy and have flavor to the bone.

Alway be prepared to turn in 2 halves.
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